Pan Seared Black Cherry Pork Tenderloin

Pork tenderloin is often an overcooked option in the meat aisle. It is fairly cheap, lean, and is packed with flavor. This recipe allows pork tenderloin to shine with the help of our Pastamore Black Cherry Balsamic Vinegar.

Ingredients:

1-2 lb pork tenderloin

1 Tbsp Pastamore Black Cherry Balsamic Vinegar

1 Tbsp olive oil

1 sprig fresh rosemary, finely chopped

1 clove garlic, minced

1-2 Tsp salt

1/2-1 tsp black pepper

Vegetable or avocado oil as needed

Directions:

1. Heat a large non-stick pan on the stove over medium heat. Add enough vegetable oil to keep the pork from sticking to the pan.

2. Trim fat from pork tenderloin as needed. Place pork tenderloin into a large baking dish along with all other ingredients. Mix well so the meat is coated evenly.

3. Place the pork into the pan. Sear until golden brown on all sides, turning as needed. Cook pork until a minimum internal temperature of 145° F is reached. Allow the meat to sit for at least 5 minutes before cutting.

4. Slice pork into 1/2" thick pieces. Plate and top with a drizzle of Pastamore Black Cherry Balsamic Vinegar.